Creamy Peppadew Pasta with Watercress and Pine Nuts

This creamy Peppadew pasta comes together in just 15 minutes, and the sauce is sweet, spicy, creamy… delicious!

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Helloooo, creamy pasta! Was there ever a more beautiful sight? Red roses and sunsets have nothing on a plate of pasta coated in a glossy, creamy sauce. Even better, a sauce that’s packed with garlic, spicy Peppadew peppers and parsley. This creamy Peppadew pasta may well be the best thing on Earth (apart from cute puppies).

Quick pasta recipe

As with any good pasta dish, this recipe is super quick – the sauce comes together in the time it takes to say ‘hey look, I made sauce!’ (assuming you speak fairly slowly).

Just add some garlic and those sweet and spicy Peppadews to a mini food processor, along with a few sprigs of fresh parsley, and give it a good blitz. Add some cream cheese and a little dollop of Greek yogurt, and there’s your sauce! This time I used the hot Peppadews – with the creamy sauce to cool them down, it was just perfect. Feel free to use the milder Peppadews though, if you prefer.

I also added a handful of watercress and some pine nuts to my creamy Peppadew pasta. You could use spinach or rocket (arugula) too, or whatever else you happen to have on hand – I’m all for a good fridge clearing dinner. The pine nuts add a nice bit of crunch, but also have a surprising amount of flavour, so don’t skip them!

Overall, this recipe offers everything you could ever want in a pasta dish – spiciness, sweetness, creaminess, tanginess, crunch… I could go on. The fact that it only takes about 15 minutes to make is just the icing on the pasta.

Creamy Peppadew pasta with watercress and pine nuts

This creamy Peppadew pasta comes together in just 15 minutes, and the sauce is sweet, spicy, creamy… delicious!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 5 votes

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 3

Calories: 376kcal

Author: Becca Heyes

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Ingredients

• ▢ 300 g pasta (~ 10 1/2 oz) – I used farfalle
• ▢ 1 clove garlic, peeled
• ▢ 7 pieces hot Peppadew piquante peppers
• ▢ A few sprigs fresh parsley
• ▢ 1/2 tbsp fresh lemon juice
• ▢ 2 tbsp cream cheese
• ▢ 1 tbsp Greek yogurt
• ▢ Salt
• ▢ Black pepper
• ▢ 1 handful fresh watercress
• ▢ 3 tbsp pine nuts

Instructions

• Boil the pasta in plenty of water until cooked al dente (around 12-15 minutes).
• Meanwhile, add the peeled garlic clove to a mini food processor, along with the Peppadews and fresh parsley. Blitz until roughly chopped.
• Add the lemon juice, cream cheese, Greek yogurt, and a generous amount of salt and pepper. Blitz again to produce a fairly smooth sauce (a few lumps are okay!).
• When the pasta is cooked, drain it, and add the sauce, the watercress, and the pine nuts. Mix well to combine. Place over a low heat for a minute or two, stirring constantly, to heat through, then serve.

Notes

If you can’t find Peppadew peppers, you can always use a jar of roasted red peppers instead. They don’t have quite the same sweet, spicy flavour, but they will still taste great.

Nutrition

Nutrition Facts

Creamy Peppadew pasta with watercress and pine nuts

Amount Per Serving (1 portion)

Calories 376 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2.2g11%

Cholesterol 81mg27%

Sodium 117mg5%

Potassium 394mg11%

Carbohydrates 59.4g20%

Fiber 1.1g4%

Sugar 2.4g3%

Protein 14.7g29%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 portion (1/3 of the recipe).